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Kielbasa Spaghetti Squash Bake Recipe

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★★★★★

4.7 from 135 reviews

This Kielbasa Spaghetti Squash Bake is a hearty and flavorful low-carb dish featuring roasted spaghetti squash combined with savory kielbasa sausage, sautéed vegetables, and a cheesy creamy sauce. It’s perfect for a satisfying weeknight dinner or meal prep, offering a delicious twist on traditional pasta bakes with a nutritious vegetable base.

Ingredients

Scale

Spaghetti Squash

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil

Sausage and Vegetables

  • 12 oz kielbasa sausage, sliced into rounds
  • 1 small onion, diced
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced

Seasonings

  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Cheese and Cream

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream or Greek yogurt

Garnish (Optional)

  • 1/4 cup chopped parsley

Instructions

  1. Roast Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil. Place the halves cut-side down on a baking sheet and roast for 35–40 minutes until the flesh is tender and easily shredded with a fork.
  2. Scoop Squash Strands: Remove the squash from the oven and allow it to cool slightly. Using a fork, scrape the flesh out of the peel into a large mixing bowl, creating spaghetti-like strands. Set aside.
  3. Sauté Kielbasa: Heat a skillet over medium heat and sauté the kielbasa slices until browned and cooked through, about 5–6 minutes. Remove the kielbasa from the skillet and set aside.
  4. Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Cook for 4–5 minutes until softened. Add the minced garlic, dried oregano, and paprika, cooking for an additional minute. Season with salt and pepper to taste.
  5. Combine Mixture: Add the cooked vegetables and kielbasa to the bowl with the spaghetti squash strands. Stir in the sour cream or Greek yogurt, half of the shredded mozzarella, and half of the grated Parmesan. Mix thoroughly to combine all ingredients.
  6. Assemble and Bake: Transfer the entire mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Bake uncovered in the preheated oven for 20–25 minutes until the cheese is melted, bubbly, and golden.
  7. Garnish and Serve: Remove the bake from the oven. Optionally, sprinkle chopped parsley on top for freshness. Let it rest for 5 minutes before serving to allow the flavors to meld.

Notes

  • Spaghetti squash can be replaced with other vegetables like zucchini noodles for variation.
  • Use Greek yogurt instead of sour cream for a tangier and lower-fat option.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
  • To add more vegetables, consider mixing in chopped mushrooms or spinach during the sauté step.
  • Adjust seasoning to your preference; adding a pinch of red pepper flakes can add a spicy kick.

Keywords: kielbasa, spaghetti squash, baked casserole, low carb dinner, sausage bake, cheesy spaghetti squash, healthy casserole

Find it online: https://topreci.com/kielbasa-spaghetti-squash-bake-recipe/